Fruit extract and process of making same.



g I A 1,661,554

any fermentation. The Whole mixture is then subjected to the 'distilling action and distillation carried on at a temperature of Aabout 200 Fahr, until the Volumefot the mixture has been reduced about one-half.

4The residue is then strainediand mixed with the distillate.

'Having fully described my invention, what l claim as new and desire to secure by Letters Patent of the United States is: l

1. The process of making fruit extract which comprises crushing a mixture of sugar and the Whole fruit, adding a solvent of aromatic substances, and subjecting the mixture to distilling action. i

2. rllhe process of making fruit extract which comprises crushing a mixture of sugar and the Whole fruit, adding a solvent of aromatic substances, and subjecting the .mixture to distilling action at a temperature of about 200 Fahr. l

3. The process of making fruit extract which comprises crushiong a mixture of sugar Iandthe Whole fruit, adding a solvent of aromatic substances, subjecting the mixture to a distillin'gly action until the volume is reduced about "one-halt; straining the residue and'mixing it with the distillate 4. The yprocess of making fruit extract which comprises'crushing the fruit with an equal quantity of rock candy,adding oriehalt by volume of cologne spirit, and. subjecting the mixture to distilling action at a temperature of about 200 Fahr.

5. The process of vmaking fruit extract which comprises crushing the fruit with an equal quantity ot rockv candy, adding onehalf by yolume of cologne spirita allowing it to stand, subjecting the vmixture to distilling action ata temperature of: 200 Fahr.l until the lvolume is reduced one halt, straininglthe residue and-mixing it with the distillate. p

6. rlhe process of making fruit extract which comprises adding a solvent or" aroture of the fruit with a solvent of aromatic substances, and tbe. liquid portion of the undistilled residue. A,

l0. The herein described fruit extract` comprising the distillate of a mixture of the fruit with cologne spirit.

l1. The herein described fruit extract comprising coloring matter derived from the fruit, and the distillate of a mixture of 'the Whole fruit with a solvent of aromatic substances.

12. A fruit extract comprising coloring matter derived from the fruit and the distillate of a mixture of the fruit with cologne spirit. l

13. The herein described fruit extract composed principally of fruit aroma7 cologne.l spirit, grape spirit and angelica Wine.

14. The herein described fruit extract, composed chietly of 'fruit aroma andcolor- -ing matter, sugar, cologne spirit, grape spirit and angelica Wine. y

In testimony whereof, l have hereunto set my handfand aixed my seal inthe presence of the two subscribing Witnesses.

primeur e. arssnreouaii" [n ai Witnesses: A E. HUFFMAN,

, ELIZABETH Bernex. 

